Oilve Oil Loaf

I have been thinking about a loaf of bread. It is the sort of loaf that when sliced would be perfect wrapped around a sausage smothered in tomato sauce at a BBQ. This loaf has been bugging me for a while. I am chasing a childhood food memory of that good old squishy white bread soaked in sauce that is better than the sausage it is holding, but every time I buy that type of loaf it doesn’t seem quite right now that I have been eating complex rustic sourdough for so long. I want the chewiness of a sourdough, the squishiness of a traditional white sandwich loaf, a little bit of the denseness of a bagel a tiny bit of the sweetness of a turkish loaf and the thin crust of a Italian loaf. Is this too much to ask? It needs the tensile strength to stay together when made into a saucy steak sandwich or remain soft and delicate in the fridge when made into a smoked salmon and cream cheese sandwich. Yesterday I came close with an experimental olive oil loaf.

Whisk the egg yolks and mustard until they are well combined. Slowly drizzle the oil into the bowl while continuing to whisk, when all the oil has been incorporated and the mixture is thick and smooth whisk in the vinegar and lemon juice. Then the herbs and finally the salt. This mayo is great with a juicy steak.